Chocolate and Coffee
It’s World Chocolate Day and although we don’t really need an excuse to indulge our sweet tooth, we wanted to pay tribute to the most underrated pair, chocolate and coffee. High quality chocolate and coffee are complex with unique taste profiles. The smoothness and silkiness of chocolate heightens the richness and body in a good cup of coffee and if paired properly, hits all the right notes.
Washed coffees are clean and full of flavour, especially those that originate from Africa but they lack that lingering cocoa finish. When enjoyed with the Lindt Excellence Dark 70% Cocoa Chocolate Bar, a washed Arabica coffee presents deep layers of complexity with a well-rounded finish. This pair makes a beautiful, flavourful experience.
Central American coffees
Coffee from Guatemala is known for its sweetness and rich chocolatey notes. They tend to have a bittersweet cocoa taste with a nutty undertone. This coffee balances well with a citrus type of chocolate and goes down like liquid gold when enjoyed with Terry’s dark chocolate Orange or Lindt’s Citrus White Chocolate truffles which really brings out the creaminess in both the chocolate and the coffee.
South American coffees
Brazilian coffee has a dense, creamy nut base which is enhanced when enjoyed with a smooth milk chocolate like Cote D’Or Mignonettes. When paired, the coffee helps to balance the sweetness in the chocolate – a truly desirable and delectable combination.
Coffee from Kenya and Ethiopia are fruity and acidic and presents a slight sourness on the tongue. Coffee from these regions are best paired with a sweeter type of chocolate like a Ferrero Rocher ball. The finely chopped nuts in this chocolate works really well to bring out the brightness in the coffee.
Coffee coming out of Asia tends to be heavily bodied, low in acidity and can display an earthy flavour. This could be considered a love it or hate it coffee as some people might find it overpowering. The earthliness and spiciness in the coffee interacts well with a salty type of chocolate, like Frey’s Supreme Dark Caramel Sea Salt because of the heavy contrast between the two. When paired, this combination has a natural synergy.
Apart from being a delicious duo, coffee and chocolate have many similar aspects. Farms for both are situated on common latitudes. Both are the seeds of a fruit that grows on trees and they undergo a similar process in order to bring out their unique flavour profiles.